Subj : Brisket [1]
To : Dave Drum
From : Ruth Haffly
Date : Thu Sep 29 2022 11:55:24
Hi Dave,
RH> even if it's ground beef with a crust/shell incorporating some tallow.
RH> May try it as the fat in some biscuits also.
DD> Tallow is rendered beef fat, also known as suet. Tallow is in the same
RH> Suet is the fat from around the kidneys. I found that fact out years
RH> I asking about. I finally settled for using some tallow. IIRC, the
RH> recipe didn't call for a lot of suet so the tallow was an acceptable
RH> substitute.
DD> Leaf suet is from the kidney area. As is leaf lard. Which is what is
DD> packaged and sold commercially. But any beef fat can become suet as
DD> any pork fat can become lard. And any chicken/poultry/bird fat can
DD> become schmaltz.
DD> According to my research: "the hard white fat on the kidneys and loins
DD> of cattle, sheep, and other animals, used to make foods including
DD> puddings, pastry, and mincemeat.
The quirks of language. (G)
DD> The accomaonying text is a nice treatise on whys and wherefores an
DD> well as how to make your own.
DD> All of which made yesterday a good day. I learned something new. Bv)=
That made a very good day.
DD> family as pork lard and schmaltz, also known as chicken fat. These
DD> old-fashioned fats your thrifty Grandma cooked with are trendy again,
RH> I don't know what my grandmothers used. My paternal grandmother passed
RH> away before my parents got married so no way to ask her. My maternal
RH> grandmother had the first of a series of strokes (over 7 years) when I
RH> was in my early teens, before I got into cooking (other than for the
RH> family). Never did ask her before she was not able to answer my
RH> question.
DD> My paternal granny snuffed it before my dad met my mom. But my
DD> maternal grandmother and her mother lived to within a few weeks of the
DD> century
DD> mark. And they (my maternal grandparents) had a farm where cattle,
DD> pigs and chickens were raised as meat animals (eggs, too, from the
DD> chooks).
Farmer's wives can usually cook almost anything out of what's
grown/raised on the farm. (G)
RH> I've used bacon fat and lard, even refined our own one year when we
RH> bought a pig & had it cut up. OTOH, I've not really worked with beef
RH> fat (tallow) so it will be interesting to try.
DD> Have fun. Here is one of the favourite thing my grandmother made with
DD> suet (after mincemeat pie).
